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Crispy Chicken Tenders with Creamy Avocado Sauce

I used to LOVE any kind of breaded chicken as a kid. Dipped in honey was the best way. Or ketchup. But usually honey.

I haven’t had anything like that in years, but on a cool day this summer, I had a handful of chicken breasts and decided to experiment and make up a grown up version! Don’t be fooled though, they are still kid-friendly! They’re also grain free and super easy to make.

To Gather: A cutting board and knife, a large bowl, two small bowls, a whisk, a pie pan or pyrex baking dish, parchment paper, a meat pounder (is that the official term?), plastic wrap, and a cookie/baking sheet.

4. Get out your handy meat whacker (an even better name yet) and your plastic wrap and pound those chicken breasts to your hearts desire. This is my favorite part!

5. Slice chicken breasts into strips.

6. One at a time, coat chicken strips in the egg mixture first, then coat in the coconut flour mixture. Place on baking sheet and repeat until all chicken strips are coated. There is a cool technique out there where you keep one hand dry, and I think I mostly achieved that. Do whatever works best for you!

7. Bake for 10 minutes. Flip each chicken strip and then bake for another 10-15 minutes.

11. While your chicken is cooking, put your entire avocado in a bowl with the garlic and sour cream and whisk it until creamy. If you throw everything in a food processor for 2 minutes, it will get even more creamy!

12. Serve while hot with the creamy avocado sauce (or sauce of your choice) and maybe some sriracha (because sriracha is ALWAYS a good idea).